Coconut Pineapple Carrot Cake

Name: Coconut Pineapple Carrot Cake
Prep time: 13 s
Cook time: 60 s
Total time: 93 s
Yield: 12
Cuisine: Local
Ingredients: 1 1/2 Cup Granulated Sugar; 1 1/2 Cup Vegetable Oil; 4 Large Eggs; 2 Cups All-Purpose Flour; 1/2 Cup MAGGI® Coconut Milk Powder; 2 1/2 Teaspoons Baking Soda; 3/4 Teaspoon Salt; 2 1/2 Teaspoons Cinnamon Powder; 3 Mediums Carrots; 1 Cup Crushed pineapple; 1 Cup Chopped Walnuts

This moist carrot cake will impress guests and family alike!

Difficulty Easy

Portions: 12

Total 93 min

Utensils

Mixer

Round cake pan

Toothpicks

Oven

Ingredients

1 1/2 Cup Granulated Sugar
1 1/2 Cup Vegetable Oil
4 Large Eggs
2 Cups All-Purpose Flour
1/2 Cup MAGGI® Coconut Milk Powder
2 1/2 Teaspoons Baking Soda
3/4 Teaspoon Salt
2 1/2 Teaspoons Cinnamon Powder
3 Mediums Carrots (grated)
1 Cup Crushed pineapple (drained)
1 Cup Chopped Walnuts

Instructions

1. Beat sugar, oil and eggs in an electric mixer to thoroughly combine.

2. In a medium bowl mix flour, coconut milk powder, baking soda, salt and cinnamon. Slowly add this mixture to sugar mixture.

3. Stir in carrots, pineapple and walnuts. Pour batter into two greased 8 inch layer cake pans.

4. Bake for 1 hour in preheated oven at 350̊F (180̊C). Test to see if done by inserting a toothpick in center. If it comes out clean, it's done!

5. Remove cake from oven, leave to cool for 10 minutes on wire rack. Turn cake out on wire rack and leave to cool completely.

6. Top with frosting of choice and enjoy!

INFORMACIÓN NUTRICIONAL
465.9 kcal = 1,950kj /per portion

Carbohydrates	46.5 g
Energy	465.9 kcal
Fats	29.9 g
Fiber	1.7 g
Protein	4.6 g
Saturated Fats	3.3 g
Sodium	442.8 mg
Sugars	28.5 g

Coconut Pineapple Carrot Cake